Recipe Source: Samuelsson, Marcus. The Soul of a New Cuisine. John Wiley & Sons, Inc., Hoboken, 2006 p. 128
I like soup. I'm especially feeling the love for soup right now. It meets so many of my needs. I can generally make it ahead of time and reheat it when I need it. I can add vegetables as needed, making it healthier (and generally more filling) without getting complaints about having too many dishes on the table. I can serve it with bread, which will allow the carb-cravers at the table to eat their fill and allow me to limit my calorie intake a little more thoroughly. I made this one when we learned that my daughter is now permitted to eat shellfish and tree nuts. (She can eat peanuts too, but I can't so they're still off the table.)
I made a few changes to the original recipe. The grocery store I went to that week was distinctly out of squid so I used scallops. Scallops are a favorite for my husband so that was nice. The original called for peanuts and as I've already mentioned I'm allergic. I substituted cashews. I had no clam juice and clam juice is expensive, so I used white wine that I did have on hand. That worked out just fine. I used a whole cucumber in the final stage - I hate to call it "garnish." I also used marjoram instead of basil because it was January and that was what I could get. I couldn't find the chiles in the morass of my refrigerator so I used chile powder instead, and of course I increased the garlic.
The results were pretty spectacular. I served this after a long and frankly depressing day and the soup was exactly what I needed. The time in the refrigerator didn't muddy the flavors at all. Instead it was a bright and vibrant soup, picking my mood up tremendously.
Scallop, Corn and Tomato Soup (serves 4; approx. $8.81/serving)
1 bag frozen corn
1 tablespoon olive oil
1 red onion, thinly sliced
6 garlic cloves, sliced
2 bay leaves
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon black pepper
1 teaspoon chili powder
1/4 cup cashews
1 jar tomatoes with their liquid
2 cups white wine
1/2 cup water
1 pound sea scallops
juice of 1 lime
1 cucumber, grated
1 handful marjoram, chopped
Equipment:
- Large saucepan
- Heat the oil in the saucepan.
- Add the onion. Saute until the onion is softened.
- Add the garlic and saute until fragrant.
- Add the bay leaves, spices and cashews. Saute until fragrant. Don't let the garlic burn.
- Add the tomatoes, wine and water. Bring to a simmer.
- Reduce heat. Simmer 30 minutes.
- Add the scallops, corn and lime. Return to a simmer and simmer until the scallops are cooked.
- Top with the cucumber and marjoram.
- Serve.
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